Jasmine Rice Pudding with Citrus Caramel Sauce
We are happy to partner again with Prairie Farms Dairy for this decadent dessert.
Inspired by his daughter’s favorite rice pudding, Chef Reid added a citrus caramel to the center of this pudding to create a flavorful surprise inside, making for the perfect bite. Try your hand at this modern take on a classic recipe for your family and friends!
jasmine rice pudding with citrus caramel sauce
(Yields approx. 6 servings)
Blanched Jasmine Rice
1/2 cup Jasmine Rice
16 oz Cold Water
pinch of Sea Salt
1. Combine all ingredients in a medium saucepan
2. Bring to a boil over high heat
3. Once boiling, strain the rice and rinse under cold water
Jasmine Rice Pudding
Blanched Jasmine Rice (above)
3 1/2 cups Whole Milk
1/2 Vanilla Bean (split and seeds scraped)
1/4 cup Sugar (divided into halves)
3 tbsp Cream
1. Add the milk, half of the sugar (1/8 cup) and vanilla bean to a large saucepan
2. Bring the mixture to a simmer
3. Add the blanched jasmine rice and simmer on low heat for 20-25 minutes, stirring frequently
4. Add the cream and remaining sugar (1/8 cup)
Citrus Caramel Sauce
1/3 cup Sugar
2 tbsp Unsalted Butter
1/3 cup + 2 tbsp heavy cream
1 Orange (zested)
1 Lemon (zested)
pinch of Kosher Salt
1. Combine the cream, orange zest, lemon zest, and salt in a small saucepan
2. Bring the mixture to a simmer, turn off heat, and let sit for 10 minutes
3. Put sugar in saucepan on medium heat and let sit, swirling the pan every 20 seconds, until mostly melted and turned amber in color
4. Stir the caramel with a heat-proof rubber spatula until smooth and completely melted
4. Immediately add the butter to the pan to deglaze
5. Slowly pour the cream into the caramel (half of the cream at a time)
6. Strain the zest from the caramel
7. Add to rice pudding, warm or cooled
8. Enjoy!